Okay, this isn't a Rosh Hashana recipe. It is a great way to use the summer harvest. Using Martha Stewart's Hors d'Oeuvres Handbook, I flip to a page with a list of vegetables recommended and then opt for ones I prefer. This time I like sugar snap peas instead of green beans, a few purple cauliflower add pop. Mixed colored bell peppers, crisp carrots and celery sticks have new life in this frisky medley. Oh, do use the fennel bulb as it adds a great fragrance. I remove the 6 jalapeno peppers that give the blend heat just before serving. I also drain off the white wine vinegar marinade. This is one bowl of extravagance replacing the staid crudités platter. No dip required. Simply enjoy the end of summer jalapeno heat.

Kosher Status:

Parve

Number of servings:

prep the amount of veggies you need

Main Ingredient(s):

Carrots, Bell Pepper

Preparation Time:

00:20

Cooking Time:

00:00

Skill Level:

1 - Easy (1 Easy - 5 Hard)

Estimated POINT value:

Ingredients:

Prep enough vegetables for your group. Ideas:

carrot sticks

celery sticks

colored bell peppers

green beans

sugar snap peas

cauliflower

fennel bulb

red onion

jalapeno peppers, split in half with seeds, to taste (1 - 2 for an average bowl)

For the marinade:

1 cup white wine

1 cup white vinegar

1 cup water

1 teaspoon salt

Steps:

Prep your choice of vegetables by slicing into pieces large enough to mimic the usual vegetable platter. Toss everything into a bowl.

Bring the white wine, vinegar, salt, and 1 cup of water to a boil.

Pour the hot mixture over vegetables. Cover the bowl tightly with plastic wrap or a fitted lid.

Let sit out for a few hours until ready to serve. Give the bowl a shake every now and then.